Polat Ahmet
Department of Biosystems Engineering, Faculty of Agriculture Bursa Uludag University Bursa Turkey.
Food Sci Nutr. 2024 Oct 20;12(11):9621-9631. doi: 10.1002/fsn3.4541. eCollection 2024 Nov.
The investigation encompassed an examination of the drying durations, modeling, and quality attributes (color, rehydration capacity, microstructural features, total soluble solid [TSS], and pH values) of strawberry slices subjected to diverse drying methodologies, namely electrohydrodynamic (EHD), EHD-hot air, and hot air processes. Furthermore, 10 distinct thin-layer drying models were applied, and their goodness-of-fit was assessed to identify the most suitable model for the drying process. This analysis encompassed applying two distinct temperatures (50°C and 55°C), and voltage levels (20 and 30 kV). The EHD method yielded the lengthiest drying durations for the strawberry samples, with hot air and EHD-hot air drying techniques subsequent in descending order of drying time. The outcomes of the modeling analyses demonstrated that the thin-layer drying behaviors of used drying methods were best described by the Midilli et al. and Wang and Singh models in terms of their goodness-of-fit. A decline in the * values was noted with the elevation of temperature in the hot air drying method and with the escalation of voltage in the EHD drying. The minimum * value was detected in the hot air drying method conducted at 55°C. The rehydration capacity of strawberry samples subjected to the EHD and EHD-hot air combination drying methods (except 20 kV-55°C) did not exhibit any statistically significant variation in response to different voltage settings. Although the structure of strawberry samples dried with 20 kV application was observed as smoother, cracks occurred on the product surface in other drying applications. In hot air and EHD methods, varying temperature and volt applications did not show a significant effect on TSS and pH values. As a result, it has been seen that EHD technology, which is a promising drying method used in this study, is a suitable method in terms of processing efficiency and consumer acceptability of dried strawberry products.
该研究涵盖了对采用不同干燥方法（即电液动力学（EHD）、EHD-热风和热风工艺）处理的草莓片的干燥时长、建模以及品质属性（颜色、复水能力、微观结构特征、总可溶性固形物 [TSS] 和pH值）的考察。此外，应用了10种不同的薄层干燥模型，并评估了它们的拟合优度，以确定最适合干燥过程的模型。该分析涉及应用两种不同温度（50°C和55°C）以及电压水平（20和30 kV）。EHD方法使草莓样品的干燥时长最长，热风和EHD-热风干燥技术的干燥时间依次递减。建模分析结果表明，就拟合优度而言，所采用干燥方法的薄层干燥行为最好由Midilli等人以及Wang和Singh模型来描述。在热风干燥方法中，随着温度升高以及EHD干燥中电压升高，值下降。在55°C进行的热风干燥方法中检测到最低值。采用EHD和EHD-热风组合干燥方法（20 kV-55°C除外）处理的草莓样品的复水能力，在不同电压设置下未表现出任何统计学上的显著差异。尽管观察到施加20 kV干燥的草莓样品结构更光滑，但在其他干燥应用中产品表面出现了裂缝。在热风和EHD方法中，不同的温度和电压应用对TSS和pH值没有显著影响。结果发现，本研究中使用的一种有前景的干燥方法——EHD技术，在加工效率和干制草莓产品的消费者接受度方面是一种合适的方法。
